(The antibacterial ability of fermented milk to escherichia coli and shigella flexneri)

ABSTRACT.The study was performed using Lactobacillus plantarum as starter at concentrations of 3%, 4% and 5% and incubated for 48 hours at room temperature. Observation of fermented milk conducted for 8 day. The antibacterial activity test was analyzed to find whether fermented milk able to inhibit pathogen growth. The antibacterial ability of suppressing of Enterobacteriaceae growth observed by using Escherichia coli and Shigella flexneri (106 CFU/ml) in Nutrient Agar and challenge to fermented milk using 3%, 4% and 5% starter or about (50 µl/well). Further testing of microbial inhibitory activity of fermented milk against pathogenic bacteria conducted by three replications. The data obtained were analyzed statistically using ANOVA. The results showed that the ability of fermented milk as antibacterial on Escherichia coli and Shigella flexneri occurred in the amount of sell as much as (106 CFU / ml) when it grown in nutrient agar. As a conclusion, fermented milk using a 5% starter showed that the highest inhibition zone of 17.42 mm to E. coli on the second day observation. While inhibition zone of Shigella flexnerii was 8.88 mm on the third day with the same starter concentration.